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The dough for gnocchi is often rolled out before it is cut into small pieces about the size of a wine cork or smaller. [21] The dumplings may be pressed with a textured object, such as a fork or a cheese grater, to make ridges or cut into little lumps. [13] Professional tools exist for this purpose, known as gnocchi or cavarola boards.
Savoury gnudi. Gnudi (Italian:), also called malfatti, [1] are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. [2] [3] [4] The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. [5]
Soft dough gnocchi dumplings, with a sauce based on melted castelmagno cheese: Gnocchi alla romana: Lazio: A Roman dish of soft dough gnocchi dumplings, made with butter, eggs, milk and Parmigiano-Reggiano cheese and baked with butter and pecorino romano cheese Gnocchi alla sorrentina: Campania
Gnocchi: Lobed shells. Not to be confused with gnocchi dumplings. Possibly "knots" [18] Gomiti: Elbow maccheroni, furrowed. From gomito, "elbow". [77] Chifferi Lanterne: Curved ridges Lanterns Lorighittas: Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope. [78] Small rings [79] Morgongiori ...
Finally, dumplings (Nocken, diminutive: Nockerl, cf. Gnocchi) of the mixture are baked in an oven until lightly brown on the outside (10-12 minutes). [1] Salzburger Nockerl are always freshly prepared and served warm with powdered sugar, sometimes with a raspberry sauce or any other fruit spread layered on the bottom of the soufflé. [2]
It is similar to bryndzové halušky where the base compound of the dish is halušky (dumplings); however, in Slovakia, instead of bryndza, stewed sauerkraut is used. [1] In Hungary, sztrapacska is traditionally accompanied with juhtúró, the local equivalent to bryndza. It is thus akin to gnocchi with ewes' cheese.
This is a list of notable dumplings. Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. [ 1 ] [ 2 ] The dough can be based on bread , flour or potatoes , and may be filled with meat , fish , cheese , vegetables , fruits or sweets .
Schupfnudel (German; pl.: Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Central European kopytka and Italian gnocchi.